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Shrimp And Green Onion Pancakes With Cilantro And Lime Crema


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  • 3/4 cup flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 2 tablespoons olive oil plus additional
  • olive oil for frying
  • 3/4 cup shaved green onions
  • 2 tablespoons chopped parsley
  • Emeril's Essence see * Note
  • 1/2 pound shrimp peeled, deviened, and finely chopped
  • 1 1/2 cups milk
  • 3/4 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon Emeril's Essence see * Note
  • 1/4 teaspoon salt


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.

In a sauté pan set on a medium-high heat, add the olive oil and sauté the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.

In a large sauté pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter.

Serve hot with Cilantro and Lime Crema.

For Cilantro and Lime Crema: In a mixing bowl, combine all the ingredients and stir well to blend.

This recipe yields 4 servings.

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